Room of tastes
by Giulietta Cottarbone
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10 posts! Huray!!! :)

10 posts! Huray!!! :)

(Source: assets)

  9:32 pm, by roomoftastes

How often, some food follows us? or how often we can feel the taste in our plymouth of something and looking for some ideas within our sight and scent! Sometimes during watching a cookery book that we read like a bestseler, some ideas comes to us, to our mind, or they are the cases that become an inspiration. It’s worth  then, do not wait and  just get on the bike and go surf between the regiments in shop in way to search of products.
The culmination of the effort will be an unearthly satisfaction.
I did it today. I got on the bike and I went to the store. I knew that the Serrano ham will be an intriguing component of my dinner … and the rest was just pure improvisation :)!
Buon Appetito

2 fillets of chicken, packaging Serrano ham thinly sliced​​, or some other dry ham, two large broccoli, 4 tablespoons green pesto, sour cream, mozzarella, 10 potatoes

Put fillets into smaller pieces, sprinkle with salt, flour and pepper. -Fill them with mozzarella and a touch of pesto and then wrap them by serrano ham. Fry the prepared fillets for 5 minutes on each side. Then add the pesto and cream. Put over low heat for a while.
In a separate pan, cook the broccoli until tender. Tempered them with cold water. Add the meat and the sauce, cover and simmer for a while.
Cook the potatoes and cut into quarters, put on the pan, add the herbs and toast them on each side until golden brown.

delicious, tasty ! :)


Enio Morriccone- Malena

  8:38 pm, by roomoftastes

Lazy days. When morning stretches a bit and desire to stay longer under the cover grows with every minute, sometimes you need to give up and stay!! Maybe to read a book a little longer, or dream a little. Lunch consist of nothing particularly difficult or fancy. Just a lot of colors!

dolce far niente

wholemeal bread, avocado, tomatoes, and cottage cheese with dill


Olivier Dragojevic & Stjepan Hauser- Vridilo Je

  7:00 pm, by roomoftastes

Wekend is coming! Shopping, meeting, preparing to the night party. In the middle of those all things, your pleasent

dinner with friends. There are a few ways to make it quick, tasty, and in very simple way. There is no possibility to spoil it somehow . Cooking toogether, makes that great atmosphere, and the magic, and that we begin to appreciate little things more than before. After all, empty plates, brings us to delight world and a great humor will stay with us inside!!

Pasta di spinaci, crema con pomodorini

200 g spinach, a box of cherry tomatoes, 150 ml cream, onion, salt, pepper, spices to taste, and 500 g of farfalle pasta.

Chop onion and fry it with tomatoes in halves with olive oil. add a little salt. Gradually add the spinach. When everything nicely mixt together, stew it for a while ans add the cream and the rest of the spices. Finally, add the boiles pasta and mix everything, leave it over low heat for a while.

Alicia Keys-  Brand new me

  12:33 pm, by roomoftastes

"No one has ownership of the sunrise that stunned us one evening. No one can take ownership of what is on earth the most beautiful, but everyone can get to know it and love. In such people, moments, the God manifested to all beings. We are not masters of the sun, or evenings, or waves, or divine revelation, because we are not masters of themselves. People offer flowers, because in them is the essence, the true meaning of love. Who wants to possess a flower on the property will see its fading beauty. But if you impress a flower growing in the meadow, you will keep it forever. Because this flower is an integral part of the evening, of the sunset, the scent of damp earth and clouds on the horizon …” :)


2 pieces of filet of salmon • salt and pepper • 1 tablespoon lemon juice + 1/2 tsp lemon zest (can also be a sake or mortar for sushi) • 2 tablespoons extra virgin olive oil • sprig of rosemary , carrots, small potatoes, cheery tomatoes, yelow cheese

Preheat the oven to 200 degrees C. Salmon season with salt, pepper, lemon juice, rub lemon peel, spread with extra virgin olive oil. Place in a small baking tray or ovenproof dish. For fillets put a piece of sprigs of rosemary and almonds. Put in the oven and bake for about 12 minutes, check with a fork digging into the center of filet whether the meat is completely baked.

Potatoes, bake in oven. Put some cheese on the top of tomatoes, to melt it a little bit. Boil the carrots in one piece until it will be soft and ready.

try to make an art :))

fresh mint tea

 Music: Sara Bareilles The Light

  8:57 pm, by roomoftastes

I’ve heard once.. If you go to Irleand, for sure you will meet some unique place where nice people spend their time. Where they  can take a rest, and relax a little bit. After work, or school, in great atmosphere, with your friends or with people that you’ve already met, time slows down, or stops for a moment…you can delight of this moment and celebrate it. With great music around you can feel how soft and slowly , your power comes back. You can look for such places, wherever you are :) …and that’s the point!

Belgian beers:

Westmalle Brewery

The brewery produces three beers. Westmalle Dubbel is a 7% abv Dubbel. Westmalle Tripel is a 9.5% abv tripel, was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsener malts.

La Trappe

La Trappe Blond is a lager beer from the brewery of the Trappist abbey Koningshoeven in Berkel-Enschot. Typically, the use of different types of hops. The beer has an alcohol content of 6.5%. It is available in 33cl bottles, jars and tubes.


The blonde beer has a high alcohol content (8.5%). Delirium tremens is sold in a typical mat painted, white-gray, opaque bottle and has as its logo a pink elephant. Both the name and logo refer to a withdrawal phenomenon that occurs with excessive and prolonged abstinence from alcohol: delirium tremens.
The beer was launched in 1989. In 2011 it took 42% of the turnover of the brewery.

Milky Chance- stollen dance :)

tagged: [beer]
  8:14 pm, by roomoftastes

In the middle way to paradise! “Noorderbad” in Zandvoort

Sometimes you are looking for something that will  bring you something new, something special or something that we’ve already know but you miss for this. There are some places, and people that can give us a new inspiration and they can remind us what we are looking for. Sound of the sea, wind on your face and silence around. You are standing, watching and wondering why… why it can’t lasts forever… the answer is …. yes it can! :)

Pancakes with mozarella, tomatoes and basiile


Pancakes with goat cheese, beckon, nuts, and apple



Andrea Bocelli: “Mi manchi” <3

  4:50 pm, by roomoftastes

When you get up in the morning and sun welcomes you, sending its rays through the curtains, evoking the most enjoyable moments of joy, peace and carefree. Every each day we can celebrate as well, and continue it in good mood. Delicious morning breakfast, colorful, tasty, healthy!

oatmeal, prunes, raisins, dried apricots and fresh oranges!




  7:47 pm, by roomoftastes


At the end of a beautiful sunny day, which was filled with relaxation, I went for a run. On the way back I met a wonderful surprise. I met a herd of ponies, so beautiful, stunning! In the light of the setting sun they looked very well. Such moments are worth to catch them for longer.
Today, Mexican cuisine. a wonderful combination of flavors, fragrances and colors. enjoy :)

MEXICAN NACHOS with Chili con carne


1guacamole 2 tomato 3jogurt

minced meat - 0.5 kilograms
     spice to Mexican cuisine
     onion - 2 pieces
     red beans in a can - 200 grams
     canned tomatoes - 400 milliliters
     nachos chips - 2 pack

     clove of garlic - 2 pieces
     ground cumin - 5 grams
     chilli - 1 piece
     cheese - 200 grams
     a bunch of fresh coriander - 1 piece
     cooking oil

Chop the onion, garlic and chilli. Heat the oil in a frying pan. Fry the onion and garlic, then add the chilli and cumin. Fry for a while to spice gave away all the flavor. to the vegetables add a meat with the spices,
chop the tomatoes. Meat stir-fry for a while and finally pour the tomatoes. Simmer the whole in 20 minutes. At the end add canned beans and simmer for a while, to not damage beans. For deep-dish pour nachos. Pour meat sauce over the top. This dish can be used immediately. Sprinkle the grated cheese and freshly chopped coriander.


La valse de Roi- les Doigts de l’hommes :)

  10:18 pm, by roomoftastes

Różne prośby słyszą krakowscy sprzedawcy: Poproszę precla, bajgla, oponkę, obwarzanka.

Od dawna te cztery wypieki są ze sobą mylone. Jeżeli na twarzy sklepikarza zobaczymy grymas, lub ścisk szczęki alarmujący nas, że pora uciekać, powinniśmy zastanowić się nad tym czy dobrze nazywamy pożądany produkt. Jedni się do tego przyzwyczaili a inni nie zamierzają się z tym pogodzić:

 - Bajgle to nie obwarzanki! - oburza się Kazimierz Czekaj, inicjator rejestracji krakowskiego obwarzanka w UE. - To są dwa zupełnie inne pieczywa. Odzywają się do nas ludzie z całego kraju zainteresowani konsumpcją obwarzanków. Tyle, że wielu z nich nie ma pojęcia, co my tak naprawdę pieczemy. Wypytują nas o bajgle, a przecież w Krakowie nie ma żadnych bajgli! - dodaje zirytowany.

 Obwarzanek, to właśnie poprawna nazwa, wspaniałego wypieku z wieloletnią tradycją, który jest znanym symbolem Krakowa. Przypomina on pierścień, utworzony ze splotu ciasta, z otworem w środku. Na powierzchni powinniśmy dostrzec fakturę skręconej spirali. Jego średnica mieści się w przedziale 12-17 cm, grubość nieregularnego spiralnego splotu to zwykle 2-4 cm, a waga 80-120 g.


Dla wyjaśnienia, wątpliwości bajgiel to wypiek o okrągłej formie, bez posypki,  a precel skręcony na kształt ósemki.

 Udało się odszukać rachunki dworu urzędującej w Krakowie pary królewskiej Władysława Jagiełły i Jadwigi. Pod datą 2 marca 1394 roku zapisano: “Dla królowej pani pro circulis obrzanky 1 grosz”. Najważniejszy jednak dokument wskazujący na krakowskie korzenie obwarzanka pochodzi z końca XV w. Przywilej króla Jana Olbrachta z 26 maja 1496 r. dawał prawo wypieku i sprzedaży pieczywa białego, w tym obwarzanków, tylko krakowskim piekarzom.


Piecze się tych specjałów około 150 tysięcy dziennie!!!


Pozostaje również kwestia, gdzie kupić obwarzanka, najlepszego, najbardziej przypominającego tego tradycyjnego. Rada jest jedna. Trzeba poszukiwać i nie poddawać się.

Ja  kieruje się zapachem, bardzo świeżego pieczywa, kolorem skórki i tym czy wygląda na chrupiącą. Dowiedziałam się również, że trzeba szukać, bardziej zwiniętych, nieco mniejszych niż pozostałe „nadmuchane buły”. Najlepiej smakują z twardawą skórką, lekko ciągnące się w środku, które się rozwijają po oderwaniu kawałeczka. Znajdąc ideał można doznać rozkoszy podniebienia. Podobno najlepsze sprzedaje pan przed Empikiem na rynku;)


Miejmy nadzieję, że opinia, iż obwarzanki zaczynają przypominać fast food zniknie jak najszybciej!

 Najlepszy do zjedzenia sam, a ja przedstawiam też inne propozycje smaku w Room of tastes:)


-Połączenie tradycyjne: …z dżemem wisniowym


-Nietypowe: … z czekoladą i bazylią (dla mnie pycha! I nie chodzi mi bynajmniej o jeden z grzechów głównych!)



  6:00 pm, by roomoftastes